Seasonal Soup Recipe

soup bowls
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 Updated 19/01/2016

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A different vegetable soup to try that uses a variety of root vegetables and peas to deliver a sweet and fulfilling dish.


  • 1 1/2 lb mixed root vegetables (carrot, rutabaga, turnip, potato)
  • 2 onions
  • 6 tablespoons butter
  • 1 pint water
  • small packet of frozen peas
  • 1 level tablespoon corn flour/starch
  • seasoning
(see measure conversions for more information on quantites)


  1. Prepare the root vegetables and cut into small strips.
  2. Sauté the onions and prepared vegetables in the butter for 10 minutes, keeping the lid on and tossing the vegetables occasionally to prevent them sticking.
  3. Add the water and seasoning, bring to the boil and cook gently for 15 minutes.
  4. Add the peas and cook for further 3 minutes.
  5. Blend the corn flour/starch with 1/4 pint milk.
  6. Stir this into the soup, with the remaining milk.
  7. Bring to the boil and cook for 2-3 minutes.

Prep Time: 10 minutes

Cook Time: 30 minutes

Yield: 4 portions


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